Lightly spiced salmon, pickled fennel, avocado, cucumber, leaves and a lime infused sour cream wrapped in a soft tortilla…….. yum!
Salmon Pickled Fennel Tacos
You are going to love these salmon pickled fennel tacos with a creamy lime sauce!
Seriously a dinner I could eat every night of the week! and do you know, according to Oprah eating salmon a few times a week can reduce wrinkles! That’s got me sold! Georgia loves salmon and Sam will just eat the crispy skin (crazy kid), so these are a winner in our house, although most of the leaves are picked out and avoided…….
Salmon + Pickled Fennel Tacos
- 2 salmon fillets
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/4 tsp ground coriander
- 1 tbsp olive oil
- 1 tbsp lime juice
- salt + pepper
- 4 tortillas
- pickled fennel as per recipe link
- mixed leaves to serve
- cucumber, sliced in ribbons
- 1 avocado, sliced
- sour cream to serve
- 1 lime, juiced
- coriander or parsley to serve
In a bowl mix together the cumin, paprika, coriander, olive oil, lime juice, salt and pepper. Rub all over salmon fillets. Cook in a fry pan over med-high heat with a little oil. Cook salmon straight away as the lime juice in the marinade will start to cook the fish. Cook for a few minutes on either side to your liking, for well cooked fish place into a pre heated oven at 180°C for about 10 minutes to finish cooking through.
Warm your tortillas wrapped in foil in the oven for 10 minutes, or as per packet directions.
Mix together some sour cream with a squeeze of lime, add as much or as little as you want.
Break up the salmon into pieces and build your tacos with some leaves, cucumber, avocado, fennel, salmon, sour cream and top with coriander or parsley.
You can find my Pickled Fennel recipe here.
This does need to be prepared a couple of days beforehand.